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Tag: One Pot

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff

One Pot Ground Beef Stroganoff

3 tsp. extra-virgin olive oil, divided

8 oz crimini mushrooms, sliced

salt and pepper

1/2 C. diced onion

2 cloves garlic, minced

1 lb ground beef

2 tsp. paprika

4 C. low sodium beef broth*

8 oz dry rotini

1/2 C. sour cream

fresh parsley, for serving

 

Heat 1 tsp. of the olive oil over medium heat in a pot or large skillet. Add the mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper, then remove from the pot into a bowl and set aside. Heat the remaining 2 tsp. of oil in the same pot. Add the onion, season with salt and pepper, and cook until translucent, 4-5 minutes. Stir in the garlic and cook until fragrant, 30-60 seconds. Add the ground beef and continue to cook, breaking up the beef with a spoon as it cooks, until it is browned and cooked through, about 5 minutes. Sprinkle the paprika over the top and stir to combine. Pour in the beef broth and the pasta*. Bring to a light boil then cover the pot. Continue to cook, stirring often, until the pasta is al dente, 17-20 minutes. Remove the pot from the heat and stir in the mushrooms and sour cream. Serve topped with fresh parsley.

 

*While 4 C. of beef broth always works well for me, many have commented that they ended up with too much liquid. You can always start with 3 C. of broth and add more if needed. Or if your end dish has more liquid than you like, you can leave the lid off of the pan for the last 5 minutes so that some of the liquid will evaporate. The cut of the pasta will also affect how much liquid you need.

One Pot Spicy Southern Sausage and Rice

One Pot Spicy Southern Sausage and Rice

1 tsp. extra virgin olive oil
1 (13-oz.) fully-cooked Kielbasa sausage*, cut on the diagonal into coins
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium yellow onion, chopped
1 jalapeno pepper, sliced
1 (14 oz.) can no-salt-added diced tomatoes, with juices
2 bay leaves
1 tsp. dried thyme
1 tsp. dried oregano
½ tsp. red pepper flakes
1½ C. dry long-grain rice
2 C. low-sodium chicken broth

Heat the oil in a non-stick skillet over medium-high heat until nearly smoking. Add the sliced Kielbasa and arrange in a single layer as much as possible. Allow to cook, undisturbed, for 90-120 seconds, until browned. Flip the sausage pieces and brown on the other side. Add the peppers, onions, and jalapeno to the pan. Sauté 3-4 minutes until the vegetables start to brown. Pour in the can of diced tomatoes (do not drain), and add the bay leaves, thyme, oregano, and red pepper flakes. Stir well. Turn the heat down to medium and add the uncooked rice to the pan along with the chicken broth. Let the contents come to a boil and allow the liquid level to reduce until the rice starts peeking out of the top. Once the liquid is below the rice (about 5 minutes or so), cover the pan and turn the heat to low. Let the rice steam for 15 minutes before uncovering and stirring the contents. Discard the bay leaves and serve hot.

Forgotten Chicken

Forgotten Chicken

Grease a 9×13 pan with butter. Spread 1 to 1 1/2 C. raw rice on the bottom of pan. Lay chicken on top. Pour 1 can cream of mushroom soup diluted with 1 1/2 C. Milk over the top of the chicken. Sprinkle envelop of dry onion soup mix over the top. Cover pan with foil. Bake 2 hours at 350. Sprinkle with Parsley and Paprika before serving.

One Pot Hawaiian Pasta

One Pot Hawaiian Pasta

One Pot Hawaiian Pasta

4 slices thick cut bacon, chopped

16 oz ham steak (or thick sliced from the deli), cubed

1/2 large red onion, chopped

2 cloves garlic, minced

1 (15 oz) can tomato sauce

2 C. water

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. Kosher salt

1/2 tsp. red pepper flakes

12 oz dry penne pasta

16 oz diced pineapple (fresh or canned)

1 C. (4 oz) mozzarella cheese

Chopped parsley, for topping

 

Heat a large skillet over medium heat and add the bacon. Cook until crisp. Remove the bacon with a slotted spoon to a paper towel lined plate to drain. Discard all but 1 T. of the bacon grease.  Add the cubed ham and onion to the skillet. Cook, stirring frequently, until the ham is browned and the onion is just soft, about 3 minutes. Add the garlic and stir until fragrant, about 30 seconds more. Add the tomato sauce, water, basil, oregano, salt and pepper flakes. Stir to combine, then add the pasta and stir again. Bring the mixture to a boil, then cover and cook until the pasta is tender, about 15 minutes (stir one or two times during cooking to make sure nothing is sticking).  Stir in the pineapple and reserved bacon, then remove from the heat. Sprinkle the top of the pasta with the mozzarella and cover again. Let the dish sit until the mozzarella is melted. Sprinkle with parsley before serving.

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Sheet Pan Supper: Middle Eastern-ish Chicken Dinner

Non-Stick Cooking Spray
1 tsp. dried Oregano
1 tsp. Allspice
¾ tsp. Cinnamon
1 tsp. Kosher Salt
Pepper
3 T. EVOO
2 lb. bone-in, skin on, Chicken Breast halves, each cut in half
1 small head broccoli, cut into 8 long sticks
2 large Yukon Gold Potatoes, cut into eighths
¼ C. chopped fresh Mint
¾ C. chopped fresh flat leaf Parsley
1 tsp. Red Wine Vinegar or Lemon Juice

Preheat oven to 425. Lightly oil rimmed backing sheet or spray with cooking spray. Mix together seasonings with pepper to taste with 1 T. EVOO in small bowl. Rub all over chicken breasts and place on baking sheet. Toss broccoli and potato with remaining oil, season with salt & pepper, and spread on baking sheet between chicken. Roast until chicken is cooked through, skin is crispy, and vegetables are tender and nicely browned, 35-40 minutes. Sprinkle mint and parsley over chicken and drizzle with lemon juice (feel free to leave herbs and lemon off some chicken for picky eaters).

BBQ Chops & Baked Beans

BBQ Chops & Baked Beans

1 1lb. cans Pork & Beans or Baked Beans
6 Pork Chops, trimmed
3 tsp. Mustard
1 ½ tsp. Ketchup
1 ½ tsp. Lemon Juice
1 ½ tsp. Brown Sugar
½ tsp. Salt
1 tsp. Pepper
1 ½ tsp. grated Lemon Zest
Paprika

In a casserole dish spread beans evenly. Arrange pork chops over beans. In a bowl combine mustard, ketchup, lemon juice, sugar, salt and pepper. Spread mixture over each pork chop. Sprinkle evenly with chopped onion. Top with lemon rind and paprika. Bake 325 degrees for 2 hours.

Mexican Casserole with Tortilla Chips

Mexican Casserole with Tortilla Chips

2 tsp. Vegetable Oil
12 oz. Ground Turkey or Ground Beef
14oz. can Stewed Tomatoes
8oz. Mixed Bell Pepper Strips
¾ tsp. Cumin
½ tsp. Salt
½ C. finely shredded Sharp Cheddar Cheese (or try queso fresco)
2 oz. Tortilla Chips, lightly crushed

Heat oil in large skillet over medium heat. Add turkey and cook until no longer pink, stirring to break up meat. Stir in remaining ingredients, except tortilla chips and cheese. Reduce heat, cover and cook 20 minutes, or until vegetables are tender. Sprinkle with cheese and chips and serve.

Skillet Pasta Roma

Skillet Pasta Roma

½ lb. Italian sausage, sliced or crumbled
1 large onion, chopped
1 large clove garlic, minced
2 cans Del Monte Diced Tomatoes with Basil, Garlic, & Oregano
1 can Del Monte Tomato Sauce
1 C. water
8 oz. uncooked Cavatappi or other spiral pasta
8 mushrooms, sliced
Grated Parmesan cheese and fresh parsley sprigs

Brown sausage in large skillet. Add onion and garlic. Cook until onion is soft; drain. Stir in undrained tomatoes, tomato sauce, water and pasta. Cover and bring to a boil, reduce heat. Simmer covered 25-30 minutes or until pasta is tender, stirring occasionally. Stir in mushrooms, if desired, simmer 5 minutes. Serve in skillet garnished with cheese and parsley

Easy Skillet Ravioli

Easy Skillet Ravioli

1 package, about 24 oz. frozen cheese ravioli
2 1/4 C. water
1/2 tsp. salt
1 jar Old World Style Traditional Sauce
1/4 C. heavy cream or half and half or milk

In large nonstick skillet, bring ravioli, water and salt to a boil over high heat. Continue boiling, stirring gently to separate ravioli, 5 minutes. Stir in sauce. Cook covered and continue cooking over medium heat, stirring occasionally, 10 minutes or until ravioli are tender. Stir in cream and heat through.

One Pan Lasagna

One Pan Lasagna

One Pan Lasagna

 

2 T. extra-virgin olive oil

1 pound lean ground grass-fed beef

1 can (28 ounces) whole peeled tomatoes, preferably San Marzano

4 baby carrots, scrubbed

1 small yellow onion, cut into wedges

1 garlic clove, thinly sliced

1 C. organic chicken stock

1/2 C. part-skim ricotta cheese

3 ounces fresh spinach leaves, stems removed and coarsely chopped

4 lasagna noodles, broken into 1/2-inch pieces

4 ounces fresh mozzarella, cubed

 

Preheat the oven to 400°F. In a large ovenproof skillet, heat the oil over medium heat until shimmering. Add the beef and cook, breaking up with a wooden spatula, until the meat has browned, 5 to 7 minutes. Meanwhile, combine the tomatoes, carrots, onion, and garlic in a food processor and chop until coarsely ground but not completely smooth. When the meat is browned, pour off any accumulated fat. Add the tomato mixture, stock, ricotta, and spinach and combine thoroughly. Bury the lasagna noodles in the sauce, and sprinkle the mozzarella evenly over all. Bake the lasagna uncovered until the cheese is melted and bubbling, 10 to 15 minutes. Remove the pan from the oven and let stand uncovered for 10 minutes. Serve warm.